Whippedcreampotatoes Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
• Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.

Steps:

• Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
• Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.

Steps:

• In a large bowl, mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper; mix until smooth. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Steps:

• The day before, put potatoes in a glass casserole or baking dish.
• Pour in heavy cream and season with onion salt and black pepper (*Dontuse onion powder and salt it's just not the same!) to taste.
• cover and refridgerate overnight.
• The day of, start in a cold oven (don't want to shatter your glass) bake at 350 to 375 degrees for about an hour or until top is browned.

Steps:

• Add the cream to a large bowl. Using a hand mixer, beat the cream until soft peaks form.
• Add the sugar and continue to beat until stiff peaks form.
• Enjoy!

Steps:

• Peel and quarter potatoes, cover with water, bring to a boil and cook until tender, about 20 minutes.
• Drain and mash, add the butter and gradually add milk.
• Mash until smooth and stir in salt.
• Place mashed potatoes in a greased shallow casserole dish and cover to keep warm.
• Preheat oven to 450°.
• Whip heavy cream until stiff, then fold in gruyere cheese and 3 tablespoons of the Parmesan cheese.
• Spread cream mixture over top of potatoes and sprinkle remaining Parmesan over it.
• Bake for 12 to 15 minutes or until top is well browned.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
• Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
• Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

Steps:

• In a medium bowl, using an electric mixer on high speed, combine the heavy cream, confectioners' sugar, and vanilla. Mix for about 1 minute, or until a creamy consistency is achieved. You'll know it's ready when you can form stiff peaks using a spatula.
• For best results, whipped cream should be used on the same day it is made.
• Try this with Chocolate Cream Pie (page 102), Chocolate-Raspberry Delight Pie (page 107), and Candyland Pie (page 137).
• Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes. Once the bowl is chilled, add 1/4 cup cooled Hot Fudge Sauce (page 191) to the basic whipped cream ingredients and prepare as directed.
• Try this with Ultimate Banana Split Pie (page 133) and S'mores Delight Pie (page 145).
• Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes. Once the bowl is chilled, add 1/2 cup Marshmallow Fluff to the basic whipped cream ingredients and prepare as directed.
• Try this with Coffee-Heath Bar Crunch Pie (page 118).
• Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes. Once the bowl is chilled, add 2 tablespoons Kahlúa (or more to taste) to the basic whipped cream ingredients and prepare as directed.
• Try this with Maple Pumpkin Pie with Pecan Streusel (page 62), and Maple Walnut Pie (page 90).
• Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes. Once the bowl is chilled, add 1/2 cup maple syrup (or more to taste) to the basic whipped cream ingredients and prepare as directed.
• Achieving the correct whipped cream consistency is the trick to a perfect cream pie. There's an easy way to determine exactly when your cream has reached this just-right consistency: Pull your whisk attachment (or a spatula) straight up out of the cream-the peak of the cream should hold its shape and stick tightly to the whisk. Once you have achieved these stiff peaks, stop beating immediately. Continuing to beat the cream after this point will cause it to separate and curdle.